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June 19, 2023

Woolworth’s Lemon Cheesecake Recipe (gluten-free)

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Woolworth’s Lemon Cheesecake Recipe is a light and fluffy cheesecake on top of a crispy graham cracker crust. The original recipe calls for packaged jello, so I cleaned it up a bit so we can enjoy it with real food ingredients!

Woolworth's Lemon Cheesecake Recipe (gluten-free)

The crust is made of graham crackers, so here are some options for you. You can use this homemade graham cracker recipe that is gluten-free as well as grain-free.

For a store-bought variety, the Simple Mills Honey Cinnamon cookies are a good option. The seeds and nuts aren’t soaked, but it can save you some time!

Woolworth's Lemon Cheesecake Recipe (gluten-free)

I definitely recommend using fresh lemon juice for this recipe. It will take the flavor up a notch. These cheesecake bars are very light and such a good addition to a summer BBQ!

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Woolworth’s Lemon Cheesecake Bars (gluten-free)

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  • Author: Deliciously Organic
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 hours
  • Category: dessert
  • Diet: Gluten Free

Ingredients

Units

For the Crust:
9 full-size graham crackers (use this homemade recipe or this store-bought option)
4 tbs unsalted butter, melted

For the Filling:
1/2 cup freshly squeezed organic lemon juice
1/2 cup filtered water
2 teaspoons grass-fed gelatin
2 tablespoon organic cane sugar

1 1/2 cups heavy cream
8oz cream cheese, room temperature
1/2 cup granulated organic cane sugar
5 tbsp lemon juice

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Place the graham crackers in the bowl of a food processor. Pulse until finely ground. Add the butter and process until moistened. Pour the crumb mixture into an 8×8 pan and press evenly to form a crust. Bake for 11 minutes. Cool completely. 

Pour the lemon juice and water into medium-size saucepan. Sprinkle the gelatin on the surface of the lemon juice. Heat the gelatin-juice mixture over medium-low heat until the gelatin is dissolved, about 5-7 minutes. Remove from the heat and add the sugar, stirring until the sugar is completely dissolved. Cool until slightly thickened.

Beat the heavy cream until fluffy.

In a separate bowl, beat cream cheese, sugar and lemon juice and lemon zest with mixer until smooth. Mix in the gelatin mixture until combined. Gently fold in the whipped cream.

Pour the filing over the crust and using an offset spatula, spread evenly. Cover with plastic wrap and chill for at least 3 hours and up to overnight. Serve cold. 

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Filed Under: Baking, Desserts, Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Uncategorized | 1 Comment

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1 Comment

  1. Julia

    September 16, 2023 at 4:25 am

    This recipe is amazing! I don't even like lemon that much but it was so very good and those that liked lemon thought I bought the cheesecake. I used allulose the second time (made a double recipe and put it in a large baking dish) and the first time I used Lakanto. Also, I used almond flour, tapioca, sweetener and coconut oil for the crust and didn't bake it. Still yum. Both times it was exceptional! Thanks so much for this wonderful recipe.
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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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